Wednesday, January 30 2013, 10:04 AM MST
Bucatini all amatriciana
As aired on March 2, 2012
Recipe courtesy of Greg Neville
1 lb. pasta (bucatini is classic but may substitute penne or spaghetti)
2 oz. extra virgin olive oil
4 oz. guanciale (or pancetta/bacon)
2 ea. onions, sliced and slowly cooked (caramelized)
1 tsp. oregano
Â¼ tsp. red chili flakes (optional)
8 oz. tomato sauce
Salt and pepper to taste
Toss with Pecorino Romano
Place pasta in boiling
water. Cook until firm. Drain and reserve (leave some cooking water with
In large sautÃ© pan add
olive oil, sliced onions and pancetta. Cook together until onions are lightly
brown and pancetta is rendered and slightly crispy. Add oregano, chili flakes
& sliced garlic. Stir and continue to cook until garlic is lightly brown.
sauce. Simmer for about 5 minutes. Immediately add cooked pasta &
approximately 2 Tbl. of the pasta water. Toss all ingredients together.
pecorino and taste for salt & cracked pepper. The sauce should be barely
coating the pasta. Place in large family style bowl.
Garnish with shaved